In Spain, the Philippines, Panama, Colombia, Guatemala, everywhere I’ve ever heard the word, chicharron means “deep-fried pork skin”, but the comments below and wikipedia will make me pay more attention in the future to chicharron. Especially in Bolivia, where chicharron is ribs. whaaat.
In at least Lima, chicharron means “breaded deep-fried fish strips”.
I was dumbfounded yesterday when i found out.
I’m found dumb fairly often. I cannot confirm whether this is a Lima-only idiosyncrasy or if there were fish strips in Cusco that I never got to try because i was avoiding “chicharron”.
I like peruvian chicharron, I’m not a huge fan of pork cracklings.
There’s a pretty authentic Venezuelan place near me whose chicharron is deep fried skinless pork belly, so there’s definitely regional variations.
Thank you, i was confused by your comment and then realized i wrote “skin” instead of “belly”.
It’s often pork belly, although the skin always sticks out to me because i have this image of singed hair from fresh Philippines chicharrón
I’ve absolutely ordered chicharron from a Mexican place where it was just pork skin with a green sauce. It can be tricky to know exactly what you are getting just based on the name.
Cool, i haven’t made it to Mexico yet. Yucatan is on the list.
Was the skin fried or roasted?
It seems like it was fried and then cooked in some kind of green salsa to soften it up.